Ingredients

The following ingredients have 4 Servings
  • ¼ cup finely grated Parmesan cheese
  • 2 large anchovy filets
  • 2 egg yolks
  • 2 cloves garlic (coarsely chopped)
  • Juice of one lemon
  • Zest of one lemon
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ½ cup olive oil
  • 4 large Portobello mushrooms
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 large heads romaine lettuce (washed and dried)
  • 4 oz Parmesan cheese (grated or shaved)

Instruction

  • For the dressing, place Parmesan, anchovies, egg yolks and garlic in a blender or food processor and process until it forms a thick paste.
  • Add lemon juice, lemon zest, salt and pepper and process until combined.
  • Slowly add olive oil until dressing is well mixed and emulsified.
  • For the salad, preheat grill to medium heat and brush Portobellos with olive oil, then sprinkle with a little salt and pepper. Place on grill, top-down, for about 5 minutes, then turn over and grill for another 2 to 3 minutes. Slice thinly.
  • Meanwhile, tear romaine leaves and divide among four plates. Sprinkle with grated or shaved parmesan. Top with sliced Portobello mushrooms and serve with dressing on the side.